Pan-Seared Ranch Steak with Creamy Dijon-Sauerkraut Sauce and Thyme-Roasted Potatoes

This German-inspired dish brings together the hearty flavors of pan-seared ranch steak and a tangy, creamy Dijon-sauerkraut sauce. The sauce, enriched with cream and mustard, perfectly complements the tender beef, while the sauerkraut adds a delightful tang. Served alongside are crispy thyme-roasted potatoes, golden and fragrant, making this a satisfying dinner that comes together in just 30 minutes.

Whether you’re looking for a quick weeknight meal or a comforting dinner to impress guests, this recipe delivers bold flavors with minimal effort. The combination of savory steak, creamy sauce and herb-infused potatoes is sure to become a favorite.

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Ingredients

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

4 ounce SauerkrautView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with the rack in the top position. Wash and dry the potatoes, then slice them into ¼-inch-thick rounds (no need to peel). Drain the sauerkraut. Trim and thinly slice the scallions, separating the white parts from the green tops. Halve, peel and thinly slice the onion.
2. On a baking sheet, toss the potato rounds with a generous drizzle of oil, dried thyme, salt and pepper. Spread them in a single layer to ensure even crisping. Roast on the top rack until golden brown and tender, about 18-20 minutes.
3. While the potatoes roast, pat the ranch steak dry with paper towels and season both sides with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the steak and cook until browned and cooked to your desired doneness, about 5-7 minutes per side. Transfer the steak to a plate and tent with foil to keep warm. Wipe out the skillet.
4. In a medium bowl, whisk together the cream sauce base, chicken stock concentrate, Dijon mustard, drained sauerkraut and ½ cup water (1 cup if doubling the recipe). Set aside.
5. Return the skillet to medium heat and add a drizzle of oil and 1 tablespoon of butter. Add the scallion whites and sliced onion. Cook, stirring occasionally, until the onion softens and begins to brown, about 2-4 minutes. Sprinkle the flour over the vegetables and stir constantly for 30-60 seconds until lightly browned. Pour in the cream sauce mixture and cook, stirring, until the sauce thickens, about 1-2 minutes.
6. Divide the roasted potatoes and steak between plates. Spoon the creamy Dijon-sauerkraut sauce over the steak. Garnish with the scallion greens and serve immediately.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute the ranch steak with sirloin, ribeye or even chicken cutlets. Adjust cooking time accordingly.

Can I make this recipe dairy-free?

To make it dairy-free, use a dairy-free cream sauce base and substitute the butter with oil or a plant-based alternative.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.